What have you baked today?

suki1964

Camillia_Chubb wrote: »

Re: Butter making.

Well my workmate did explain to me how to do it but upon further research, watching online vids, I rather think he goes the long way about it. I've just watched this video and think its quite a good explanation if you have a food processor. But any kind of whisk is good. I'm going to research further until I get hold of yellow stickered cream. I'll let you know if its worth it

A food mixer is quick but a jar with a lid works just as well

Reduced price double cream ( I got pints for 10p after Christmas ) Bring to room temp and pour into jar. You need a jar that is twice the volume of the cream. Seal it and shake. And shake and shake

The cream will thicken. Then it will lump and then the butter milk will separate. When you have a ball of butter in a jar of sloshy liquid it's done

Tip into a sieve and rinse it well. I pat mine dry with kitchen paper and wrap in grease proof for storing

If left unsalted it freezes well. If you want to add salt I add mine when made just kneading it in after rinsing

1 pint of cream makes about half a pound of butter

Justamum

Frugalsod wrote: »

I know I make two loaves a week still.

I make about 16! We easily go through two or three a day in our house.

Fredula

Can you freeze your dough after it's proven and then pop it in the oven from the freezer, or would that not work?

grogan777

Fredula wrote: »

Can you freeze your dough after it's proven and then pop it in the oven from the freezer, or would that not work?

No, but you can freeze it after you have made the dough, and leave it to defrost before prooving, as putting a proven loaf into the freezer will kill the yeast, and therfore make a loaf collapse (lack of living yeast)

Justamum

grogan777 wrote: »

No, but you can freeze it after you have made the dough, and leave it to defrost before prooving, as putting a proven loaf into the freezer will kill the yeast, and therfore make a loaf collapse (lack of living yeast)

Freezing doesn't kill yeast, heat does. It just takes a while for frozen yeast to 'wake up'.

Fredula

This thread has inspired me. My loaf is currently proving. I just poked it and it's not quite as springy as I would like, so leaving it 15 more mins and then in the oven it goes! I shall post a pic after.


Here it is!

Soworried

I've had a baking day, I made a beef and mushroom pie, cheese straws, quiche and creme caramel.

chrisfreelander54

I woke up with the wife and kids this morning (on my day off too :eek:) and decided to bake a couple of wholemeal loaves, one for us four and one for my mum as I had arranged to spend the day with her today .

So as my daughter has gone to London today on a school trip to watch Matilda at the west end, (lucky girl) and is not back yet. My son is now tucked up warm in his bed and my wife is revising for her accounts exam tomorrow, ( looking at a change in career).

So as you can see I'm bored so I decided to bake some fat free blueberry muffins for my lovely wife, as a treat as she has started a diet these last couple of weeks and don't think its fair to go without treat, especially as we still have loads of Christmas chocolate left over for me and the kids.

All in all a busy day.

freespirit66

Forgot to post yesterday, i made Banana Muffins and Homemade Pizzas

piecemeal

Twinks hobnobs; unfortunately I ate some...ok too many